Tag Archive | "sweet potato"

Gooey Caramel Confection Takes the Cake in Crock Pot Contest

We love casseroles. We love stews. Ok, we pretty much love everything that comes out of a Crock Pot.

What we didn’t know was how stunningly delicious a slow-cooked DESSERT could be!

“I just love baking pies, cookies and cakes,” says Emily Hobbs of Springfield, MO. “I’m more of a baker than a cook.”

Well, it turns out that she’s also a veritable Crock Pot dynamo, creating fanciful sweet confections straight from her slow cooker. It’s no coincidence then, that Emily has also been named Grand Prize winner in the Just A Pinch Crock Pot Creations Contest at www.justapinch.com! It was absolute love at first bite when we came face-to-face with her Dulce De Leche Sweet Potato Pudding Cake. Full of sass and class, this is one mighty fine dessert.

Now, I’d love to be able to tell you how well Emily’s dessert keeps, but there was not a speck to be found after the Crew and I had our way with it in the Test Kitchen! We served the cake in small, individual ramekins while it was still warm and the caramel golden and sticky. We let French vanilla ice cream melt down over the top and, well, the rest is history.

Emily has had a passion for cooking since she was a child, an interest spurred on by the support of both her parents.

“They always cooked when I was growing up. My mom was more the baker, my dad the cook. The first thing I tried to make for them on my own was cinnamon rolls for Mother’s Day when I was about 12 years old. They were undercooked and doughy and not good at all, but it got me interested,” smiles Emily. “I started checking out library cookbooks. Now, I read cookbooks and food blogs all the time!”

In fact, Emily has created her very own cooking blog chronicling her many kitchen adventures. She prides herself on cooking with a sweet, Southern flair, and her delightful photography speaks to the outstanding quality of her food. Utilizing different tableware, backdrops and props, she takes great care to capture the true essence of her dishes in every shot. Perhaps her biggest tip for aspiring food bloggers is to snap your photos at eye-level; it makes readers feel like they’re there and can just reach out and grab that perfectly iced cupcake or last piece of pie.

For winning the Just A Pinch Crock Pit Creations Contest, Emily wins a $500 Visa card to spend any which way she wishes. So, what’s she going to do with her winnings? “I have a Kitchen Aid mixer but it’s been broken since October,” she laughs. “Maybe I’ll finally repair it!”

speed, until creamy – about 1 minute. Beat in eggs and vanilla until combined – about 1 minute. Reduce mixer speed to low and gradually beat in flour mixture, alternating with coconut milk until just combined. Stir in pecans until combined.

3. Spray a slow cooker with cooking spray. Spread batter evenly into slow cooker; cover and cook on low for 45 minutes. Pour dulce de leche on top, sprinkle with coconut, cover, and cook an additional 1 hour. Turn slow cooker off and allow to cool 45 minutes before serving.

What happens when you take a sweet potato souflee and convert it into a luscious cheesecake? Sheer decadence, that’s what! The baked sweet potatoes keep this cheesecake nice and moist, and along with the marshmallow fluff swirled into the batter, lend flavor and sweetness. The gingersnap cookies and macadamia nuts kick up the crust.
This creative confection is a perfect way to spice up the holiday desserts table, while still featuring familiar flavors.
See step-by-step photos of Jessica Silva’s Sweet Potato Marshmallow Swirl Cheesecake recipe and thousands more recipes from other hometown Americans at:www.justapinch.com/marshmallowswirl
You’ll also find a meal planner and coupons for the recipe ingredients. Enjoy and remember, use “just a pinch”… – Janet

Sweet Potato Marshmallow Swirl Cheesecake

“I wanted to turn my yummy sweet potato souflee into a dessert. Here’s what I came up with! ”Jessica Silva
East Berlin, CT (Pop. 1,133)

Directions
• Preheat oven to 350 degrees F.
• Cut potatoes in half and place cut side down in a baking dish. Bake until a knife inserted in center goes through easily, about 1 hour. Cool, peel and puree.
• Combine gingersnap cookies, melted butter and nuts. Press into bottom of a 9 ½ inch or 10 inch springform pan. Bake for 10 minutes.
• In a large mixing bowl, beat 3 pkgs cream cheese and butter until light and fluffy. Add sugars, sweet potato puree, pumpkin pie spice, vanilla, sour cream and heavy cream. Beat until smooth. Add in 3 eggs, one at a time, blending well after each. Pour filling into prepared crust.
• In another bowl, combine 1/2 pkg cream cheese, marshmallow fluff, vanilla extract, 1 egg and flour, until well-mixed.
• Add drops of marshmallow mixture on top of cheesecake and swirl with butter knife.
• Fill pie plate with water and place on bottom oven rack. Place cheesecake on the middle rack. Bake for about 1 hour, 10 minutes, or until the center is almost firm. Turn off oven and let cake cool with the door open.